Servings: 2 to 4

1½ tbsp olive oil 1½ tbsp olive oil
1 large potato cut into ¼ inch slices 1 large potato cut into ¼ inch slices
½ onion cut into ¼ inch slices ½ onion cut into ¼ inch slices
red bell pepper cut into ¼ inch rings red bell pepper cut into ¼ inch rings
1 ½ cup water 1 ½ cup water
tbs butter for greasing tbs butter for greasing
4 eggs, beaten 4 eggs, beaten
2 tbsp sour cream 2 tbsp sour cream
salt and pepper salt and pepper
¼ Monterey jack cheese ¼ Monterey jack cheese

preheat instant pot add oil cook half potatoes 4 min one side then flip and cook 2 min remove.
add onion cook 2 min add pepper cook 2 min more. remove from pot. cancel.
add water to pot butter 7 inch pot.
mix eggs sour cream salt and pepper in a bowl
layer half potatoes onion and pepper then pour half egg mixture and cheese repeat layers.
cover with foil place on rack in pot.
pressure cook 17 min
quick release and of desired brown in the oven a few min.